Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
45 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 350 degrees. Peel carrots and cut into 1/2-inch slices. Place in an oven-proof saucepan, cover and bake until tender, about 15 minutes. 

Meanwhile, in a small bowl combine the yogurt, garlic, juice from 1/2 of the lemon, nutmeg, and salt and pepper to taste. Puree the carrots in a blender or food processor until smooth, adding the remaining lemon juice and olive oil. Season with salt to taste. 

Spoon the carrot puree into a serving dish, and top with the yogurt sauce. Garnish with the fresh mint.

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